Effects of transport distance, lairage time and stunning efficiency on cortisol, glucose, HSPA1A and how they relate with meat quality in cattle

Meat Sci. 2016 Jul:117:89-96. doi: 10.1016/j.meatsci.2016.03.001. Epub 2016 Mar 2.

Abstract

This study determined the effects of distance travelled, lairage duration and number of stunning shots on the plasma levels of bovine heat shock protein 70 (HSPA1A), cortisol (CORT) and glucose (GLU) and their relationship with beef quality. There were positive correlations among HSPA1A, GLU, CORT, a*, b* and the HUE angle. Animals that were stunned more than once had the highest HSPA1A (13.61±2.874ng/ml) and CORT (109.36±8.373nmol/L) levels. Animals that travelled for 200<400km had lower HSPA1A expression (8.29±2.026ng/ml) than those that were transported for 400<800km (12.11±2.548ng/ml) and <200km (17.32±2.362ng/ml). Lairage duration affected (P<0.05) the expression of HSPA1A, GLU and CORT levels. Animals stunned more than once had elevated CORT and HSPA1A levels. HSPA1A, CORT and GLU were related to beef quality. Stunning of animals more than once increased the levels of blood CORT and HSPA1A.

Keywords: Distance travelled; Glycogen; HSPA1A; Lairage duration; Ultimate pH.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Abattoirs
  • Animal Husbandry*
  • Animal Welfare
  • Animals
  • Blood Glucose*
  • Cattle / blood
  • Cattle / physiology
  • Female
  • HSP70 Heat-Shock Proteins / blood*
  • Hydrocortisone / blood*
  • Male
  • Meat / standards*
  • Transportation

Substances

  • Blood Glucose
  • HSP70 Heat-Shock Proteins
  • Hydrocortisone